Sweet crepes filled with nut butter
Ingredients
- 1/2 cup soy milk
- 1/2 cup water
- 50 g dairy-free butter, melted
- 2 tablespoons maple syrup
- pinch of salt
- 1 cup all-purpose flour, sifted
Preparation
In a mixing bowl combine soy milk, water, melted butter and maple syrup
Add pinch of salt and flour, mix until well combined and no lumps remain
Heat oil on a frying pan over medium-low heat
Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible
Keep tilting until it won't spread out anymore
Cook for about 1 minute until the bottom is brown, then flip over and cook for another 30 seconds
Repeat with the remaining batter
Spread about 1 teaspoon of the nut butter onto the crepe, add banana slices and strawberries, fold in the crepe
Top with hazelnut spread and raspberry chia seed jam and sprinkle with cacao nibs
To serve: banana slices, strawberries, nut butter, hazelnut spread, raspberry, chia seed, jam, cacao nibs